Sticky cinnamon buns

Recipe from: 4/1/2006 12:00:00 AM

Ingredients 17
Servings 15
Time 25

Ingredients

  • 60
    ml
    Dough: warm water
  • 10
    g
    active dry yeast
  • 80
    ml
    sugar
  • 190
    ml
    milk
  • 60
    ml
    unsalted butter, plus extra for brushing
  • 3
    egg yolks
  • 15
    ml
    finely grated orange rind
  • 6
    ml
    salt
  • 1000
    ml
    cake flour, plus extra
  • 60
    ml
    filling: melted unsalted butter
  • 125
    ml
    light brown sugar
  • 15
    ml
    ground cinnamon
  • 190
    ml
    topping: light brown sugar
  • 60
    ml
    unsalted butter
  • 45
    ml
    honey
  • 15
    ml
    golden syrup
  • 250
    ml
    roughly chopped pecan nuts
 

Method

35
 
Dough: Grease a 20 x 30 cm cake tin. Mix together the warm water, yeast and 5 ml of the sugar. Leave the mixture to stand until it begins to foam, about 5-10 minutes.
Add the milk, butter, remaining sugar, egg yolks, orange rind, salt and flour and mix well.
Knead the dough for about 8 minutes or until smooth and elastic.
Add more flour if necessary. Place the dough in a greased dish, brush the top with butter and cover.
Leave in a warm place to rise until double in volume. Knock down and place on a floured surface.
Leave the dough to rest for 20 minutes. Roll it out into a 40 x 40 cm rectangle.
Preheat the oven to 180°C.

Filling: Brush the dough with the melted butter. Combine the sugar and cinnamon and sprinkle the dough with the mixture. Starting at one of the sides roll up the dough.
Place the roll on a flat surface, seam side down, and cut into 15 equal slices.

Topping: Heat the sugar, butter, honey and syrup over low heat, stirring until the sugar has melted.
Pour the mixture into the prepared tin and sprinkle the pecan nuts on top.
Arrange the dough circles on top of the nuts and bake for 30-35 minutes or until brown and baked through.
Turn out the buns immediately by inverting the tin on a cake platter. The pecan nut topping is now on top.
Leave to cool slightly and serve warm.

 

Read more on: bake
 

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